Mongolian Beef

This is another one of those recipes that I found on Pinterest and have been wanting to try for a while now.  Let me just say, it is really good.  Kind of sweet, a little spicy and totally worth the extra effort rather than dumping sauce on some meat and calling it "stir fry".  I know none of you have ever done that.  No, I haven't either.  Riiiiiiiiight....wink-wink lol!

Ingredients:

Mongolian Beef

2 teaspoons (or so) Oil

2-3 cloves garlic, chopped
1/2 teaspoon ginger, grated
1/2 cup brown sugar
1/2 cup water
1/2 cup soy sauce
1/2 tsp of Chili Paste
canola oil for frying
1 lb flank or tenderloin, sliced thin
1/4 cup corn starch
Green Onions, chopped for garnish

Garlicky Green Beans

1 lb of Green Beans

2 cups of Water

1 tsp of Kosher Salt

1 tsp of Oyster Sauce

3 Cloves of Garlic

1 tbsp of Diced Onion

2 tbsp of Butter

1 tbsp of Oil

Salt & Pepper to Taste

In a medium sauce pan on medium high heat, add the canola oil garlic and ginger.  Let this cook for about 2 minutes while stirring constantly so the garlic and ginger doesn't burn.  Add the brown sugar, water, soy sauce and chili paste.  Let this come to a simmer and reduce the heat to low while you work on the meat.

In a large bowl, add the thinly sliced steak and corn starch.  Toss to coat.  Preheat a large skillet or wok on medium high heat.  Add a drizzle of canola oil.  Take the meat and add it to the skillet/wok.  Stir fry until your desired doneness, we like medium well for stir fry.

Pour the sauce over the meat and stir to combine.  The sauce will thicken due to the cornstarch on the meat. Cook longer if you want a thicker sauce.

Green beans to a boil a boil, reduce heat and simmer for 10 minutes, Drain and Set aside. In a large skillet heat oil and butter until melted. Add garlic and onion until fragrant. Add Oyster Sauce and toss Green Beans season with salt and pepper to taste.

Serve over a bed of steamed rice, top with green onions and enjoy!

It's sticky, spicy, sweet, deliciousness! Enjoy!

Happy Eating!